All your favourite salad flavours, with a pinch of chilli for pep and loads of herby zing, Artichoke & White Button Mushroom Salad is a superfood sensation, good enough to serve to guests! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforlunch #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #easyeatingplan #superfoodideas



Artichoke & White Button Mushroom Salad

Serves 2


500g white button mushrooms

60ml apple cider vinegar

60ml olive oil

½tsp dried chilli flakes

1tsp dried oregano

handful fresh coriander

¼ red onion, finely diced

1 Mediterranean cucumber

100g radish

390g tin artichoke hearts

80g mixed baby leaves

handful pumpkin seeds

200g feta cheese



1 Slice button mushrooms into quarters and place in a large mixing bowl. Drizzle the mushrooms with the vinegar, olive oil, chilli, oregano and a good amount of salt and pepper. Roughly chop the coriander and add that along with the red onion to the bowl. Toss well and set aside.

2 Using a mandolin (or very sharp knife) slice ribbons of cucumber and thin rounds of radish. Drain the artichoke hearts.

3 Add the cucumber ribbons, radish and artichoke hearts to the large bowl of marinating mushrooms. Give everything a gentle toss.

4 Arrange baby leaves in a large, shallow salad bowl. Top with the dressed mushroom and veggie mix.

5 Finally crumble over the feta and finish with pumpkin seeds for crunch.